Prosciutto and Spinach Torta

Name: Prosciutto and Spinach Torta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 larges eggs; 1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature; 2 Tbsps all-purpose flour; 118 milliliters coarsely chopped green onions; 0 teaspoons ground nutmeg; 237 milliliters half-and-half (light cream); 79 milliliters grated parmesan cheese; 0 teaspoons pepper; 113 grams thin-sliced prosciutto; 0 teaspoons About salt; 170 grams About 2 quarts spinach leaves, rinsed and drained

Prosciutto and Spinach Torta might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 449 calories, 14g of protein, and 33g of fat each. Head to the store and pick up eggs, spinach leaves, thin- prosciutto, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Coarsely chop spinach leaves. In a food processor or blender, whirl spinach, green onions, eggs, half-and-half, cheese, flour, nutmeg, 1/4 teaspoon salt, and pepper until smooth.

Ingredients you will need

Spinach

Green Onions

Cheese

Nutmeg

Pepper

All Purpose Flour

Egg

Salt

Equipment you will use

Food Processor

Blender

Line an oiled 9-inch pie pan smoothly with foil, overlapping pan rim; oil foil. Cover foil with prosciutto, slices overlapping so there are no gaps. Slowly pour in spinach mixture. Gently lay pastry round on filling (it's soupy; avoid getting filling on top of pastry). Fold excess pastry under itself flush with pan rim; press around edges with a fork.

Ingredients you will need

Prosciutto

Spinach

Cooking Oil

Equipment you will use

Pie Form

Aluminum Foil

Frying Pan

Bake in a 350 oven until crust is golden brown and a slender wood skewer inserted into center comes out clean, 40 to 45 minutes (30 to 35 minutes in a convection oven). Cool on a rack at least 20 minutes. Invert a plate over torta; holding pan and plate together, invert to release torta onto plate. Peel off foil.

Ingredients you will need

Crust